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Norwegian Dinner Recipes: What Gets Cooked on a Weeknight vs. for Guests

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Ingredients
  

  • 1 pound fish fillet, fresh or frozen (e.g. half salmon, half cod)
  • 1 clove garlic
  • 2 medium potatoes
  • 2 carrots
  • 1 leek
  • 3 tbsp butter
  • 5 tbsp flour
  • 4 and 1/4 cups fish stock
  • 1 cup milk
  • 1 and 1/4 cups crème fraîche (or sour cream)
  • 1 cup shrimp, peeled and cooked (optional)
  • 1 tbsp chives (or dill or parsley)

Instructions
 

  • Cut the fish into cubes or strips. Crush or chop the garlic. Rinse the vegetables and cut them into thin strips.
  • Melt the butter in a pot and add the garlic. Once it turns golden, whisk in the flour to build the roux.
  • Pour in the fish stock, whisking until no lumps remain - this is where the soup gets its body.
  • Add the vegetables and milk, bring to a boil, and cook about 10 minutes until the potatoes are tender.
  • Stir in the crème fraîche and return to a simmer. As soon as it bubbles again, turn off the heat.
  • Add the fish to the hot pot off the heat and let it cook in the residual heat for 5 minutes - this poaches it gently so it stays intact instead of breaking apart.
  • Scatter with chives, dill, or parsley and serve.